One Pot Cajun Chicken and Sausage Alfredo Pasta

I’m so excited to share this new one-pot recipe with you! This One-Pot Cajun Chicken and Sausage Alfredo is one of our new favorite meals. It is so simple to make and absolutely packed with flavor. Tender chunks of chicken with smoky pieces of sausage in a rich and delicious homemade alfredo sauce. This meal serves a crowd but takes less than 30 minutes to make. You can divide this recipe in half to serve a smaller group too, just keep all the cooking times the same. I like the big batch though. The leftovers were amazing.

Let’s get started! In a large pot, make sure you have a lid that fits:0), heat olive oil over medium high heat. Season chicken with salt and pepper and add to pot. Once chicken has started to brown, stir in smoked sausage and let brown as well. Then stir in fresh garlic, I like to save the garlic and add it in this step, so it doesn’t burn in the pan while the chicken and sausage are cooking.

Add chicken broth, heavy cream, uncooked pasta and cajun seasoning to pot and bring to a simmer. For the best consistency and results, make sure to use heavy cream versus whipping cream or light cream.

Once the pot is simmering, cover and turn heat to low. Let cook covered for 15-20 minutes, just until pasta is tender.

Remove pot from heat and stir in freshly grated parmesan cheese. I grate my parmesan using a microplane so it melts smoothly into the sauce. If you use store-bought shredded cheese, you may have to adjust and use less in the recipe. Pre shredded cheese has additives that keep the shreds from sticking together in the bag or container and those tend to over thicken the sauce or keep the cheese from melting smoothly.

You are going to love this rich and flavorful pasta! It’s one of our new favorites. For leftovers, reheat slowly over a low flame and add more chicken broth and cream as needed to keep sauce from separating.

I’d love for you to keep up on my new projects and recipes. You can follow me on Facebook and Twitter. You can also find me on Pinterest, that’s my favorite place to hang out and I’d love to see you there.

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5 Easy Dinner Ideas for Busy Weeknights

My five FAVORITE recipes for busy families!

Quick to make

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Thanks Melissa! First I had found your One-Pan Chicken Burrito Bowls. And it was wonderful. So I came back for more! Last week this one. It was awesome! My family loved it. After I had already started cooking tho, I realized that I no longer had any cajun spice….but I did have my homemade version of Emeril’s Essence (http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe.html), so I used that instead. It worked perfectly. Thanks for sharing this recipe. I’ll be back for more! 🙂

My fiance and I made this recipe tonight for dinner. It was delicious! This dish has so much flavor and was perfect on a cold winter night like tonight! Thanks, we will definitely be making this one again in the future.

I had to make dinner for 40 high school robotics students and coaches, and I found this recipe. I quadrupled the recipe and then made one version without meat for the vegetarians of the group. My husband cut the chicken the night before and I sliced the sausage, so on cook day it was simply follow the recipe. Turned out great. They all loved it. And it was super easy (wasn’t one pot for that many… but only 3 pots! :-).

This was excellent! Halved it to serve 3 and we had a little left over. Very flavorful with just the right amount of kick! Def use the freshly grated (microplanned) parm. It melts smooth into the final dish 🙂

I tried this tonight and it was delicious. I didn’t need to add any salt to the chicken as the sausage and Parm are already highly salty. I’m so happy I came upon this post. I’m definitely trying out your other one pot meal recipes. Thanks a bunch!

I’ve notice that some creams, like whipping cream are not as thick as heavy cream. When I pour the heavy cream, you can see how thick it is. If you are using frozen chicken, it may be letting off extra water into the pan when it cooks. Are you making any changes to the recipe?

Thanks very much for this recipe! I’ve made it a few times now using your recipe, and it’s always delicious and seems pretty fool-proof. I had a similar dish at a restaurant and loved it, and was looking to recreate it – this fulfills my craving!

I stopped adding the salt after the first try, as I was using regular chicken stock and it was much too salty. I always use andouille sausage as it’s my favorite. Delish!

Since nobody ever leaves reviews of a recipe they found online AS IS, here it is. I made this recipe without substitution or addition to any ingredients and it is fantastic. There’s a restaurant not far from my house that has rattlesnake pasta on the menu and it’s one of the best dishes they serve. This very much reminds me of that dish.

My household is highly skeptical of a recipe requiring the pasta to be baked directly into the dish with other ingredients. For whatever reason, they just don’t believe it works. Well, this was a major crowd pleaser. My mother, who barely eats anything, went back for seconds and had leftovers for lunch the next day.

People. Don’t fuss with substitutions. Try the recipe as is — there is a reason it was made that way and the reason is that it’s absolutely spectacular!

I absolutely loved the flavor of this dish (so does the hubby!). The only issue is that my sauce came up thin. I’m not sure if it’s becayse I used heavy whipping cream? I saw you said to use heavy cream but I didn’t see any cartons labelled as just “heavy cream”. They only had heavy whipping cream. Ito till delicious though and we’re going to eat it. I tthink I’ll just reduce the liquids next time and grate the cheese instead of store bought. 🙂

Cut the amount of heavy whipping cream by 1/4 cup and add milk. Came out perfect. I have made the as is recipe as well, but this sub works in a pinch when you have to sub. I live in Japan and its not easy to get exact ingredients here.

Made this tonight but didn’t have any penne pasta. Or anything similar so I broke linguini in half. It works ok but I wouldn’t recommend it. The flavor was good, though. I’ll definitely make it again with the correct pasta

I made this to bring to a Cajun-themed potluck. After seeing so many comments here about how easy it was to make, I figured I’d give it a try. Ya’ll don’t lie – super easy and a HUGE HIT with the crowd! Definitely adding this into my regular dinner rotation at home. Thank you! (FYI – the grocery store I went to didn’t have Heavy Cream, only Heavy Whipping Cream. Seeing people’s comments that the sauce would be thinner, I decided to double the cheese to help thicken it up. So that might be a good work-around if you only find whipping cream.)

This is a great recipe which my son asks for at least once a week! I swapped the chicken for shrimp and cut the amount of pasta, heavy cream, and chicken broth in half and added some onion while cooking the sausage!

This recipe was DELICIOUS! My husband was really impressed and even my picky toddler ate the noodles and sauce. Very few recipes I find on Pinterest make it into my permanent recipe book but this one is a keeper- impressive enough to serve company yet soooo easy! Thank you! I can’t wait to try some more of your one-pot recipes 🙂

Made this awesome dinner last week. It was delicious, we just added a little bit more Cajun seasoning as well as cayenne pepper because my husband and I really love spicy. Thank you for a great recipe which I will be making again!

This has been favorite of mine now for a couple years and each time it is amazing. I actually add shrimp and tomatoes to this as well and it always goes over super well. Great recipe and GREAT leftovers.

I hate to ask this, but any idea how many calories are in a 1 cup serving of this?? Asking for a friend. 😂. Honestly, this recipe if absolutely fantastic, and I’m going to make and eat it no matter the calorie count, but MyFitnessPal is asking 🙄. Just so you know, there are always cheers in my house when they find out were having this for dinner. It gets devoured as everyone fights over seconds.